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Rustic Fig, Onion & Pear Tart Recipe

Rustic Fig, Onion & Pear Tart Recipe

“This recipe was one of my first creations, and it combines flavors I love. They work together well and are perfectly suited for the rustic crust. I’ve served this as a side dish and a dessert.”—Tina MacKissock, Manchester, New Hampshire
TOTAL TIME: Prep: 50 min. Bake: 15 min. YIELD:12 servings


  • 3 large sweet onions, halved and thinly sliced
  • 3 medium pears, peeled and sliced
  • 4-1/2 teaspoons olive oil
  • 4-1/2 teaspoons butter
  • 1 cup fig preserves
  • 1 tablespoon plus 1 teaspoon cider vinegar
  • 1/8 teaspoon salt
  • 1 sheet refrigerated pie pastry
  • 1/8 teaspoon pepper
  • 1 egg, beaten


  • 1. In a large skillet, saute onions and pears in oil and butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.
  • 2. Add the preserves, vinegar and salt. Bring to a boil; cook for 5 minutes or until thickened. Cool slightly.
  • 3. Place half of onion mixture in a food processor; cover and process until pureed. Set remaining onion mixture aside.
  • 4. Place pie pastry on a greased 12-in. pizza pan. Spoon pureed onion mixture over the pastry to within 2 in. of edges; sprinkle with pepper. Top with reserved onion mixture. Fold up edges of pastry over filling, leaving center uncovered. Brush edges of tart with egg.
  • 5. Bake at 450° for 15-20 minutes or until crust is golden and filling is bubbly. Yield: 12 servings.

Nutritional Facts

1 slice: 228 calories, 8g fat (3g saturated fat), 16mg cholesterol, 111mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 2g protein.

Reviews for Rustic Fig, Onion & Pear Tart

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Reviewed Jul. 23, 2011

"It was alright. I only added one onion when it called for 3. Still everyone who tasted it said it would have been delicious without the onion."

Reviewed May. 1, 2011

"I really enjoyed this tart, I served it at a brunch and everyone seemed to like it. Yes, I will make it again."

Reviewed Mar. 17, 2011

"Has a very interesting flavor. Everyone loved it. I substituted puff pastry for the pie crust and it worked well."

Reviewed Feb. 9, 2011

"This was one of the biggest wastes of expensive fig jam I've ever seen. Truly horrible flavor-I just threw away the entire pie. Save your money."

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